It has been a rough spring all around. We have been having late season snows, cold, and sleet. Somehow the grass is starting to turn green and tiny little buds are appearing on the trees. I love this time of awakening. The ponds go from frozen circles of ice to open water, alive with the sounds of frogs chirping and ducks quacking.
At the slightest hint of warmth, I start thinking about summer food. I have always loved veggie kabobs on the grill, but the grill isn’t a part of my repertoire any more. I choose to opt out of the carcinogenic smoke and char associated with it. But that doesn’t mean I can still have my favorite kabobs! A nice marinade, a little trip to the dehydrator, and you can have one of your favorite summer dinners!
These are pictured with one of my favorites, forbidden rice. It isn’t raw but extremely healthy with more antioxidants that blueberries!
Raw Veggie Kabobs
- 1/4 cup nama shoyu
- 1/4 cup olive oil
- 2 tablespoons agave or maple syrup
1. Whisk together all ingredients.
- 1 red pepper
- 1/2 fresh pineapple
- 2 zucchinis
- 1 sweet onion
- 2 cups mushrooms
1. Cut all veggies in chunks.
2. Thread on skewers.
3. Brush with marinade and dehydrate for 45 minutes, starting at 145 then reduce to 115 for two to three more hours.